I’m surprised that it took almost two years for these to show up on the blog, since we make them so often. It’s a great way to use up the bunch of kale that showed up in your CSA that you forgot about, or when trying to convince someone that he’d actually like the stuff. These end up as crispy, dissolve-in-your-mouth treats that you can season to your liking. Lately we’ve been using Penzey’s Northwoods Fire seasoning blend, which gives it a nice kick.

Tips…

Wash and dry the kale really well before mixing with the oil and vinegar

If the kale is too crowded on the baking sheet, it tends to steam rather than crisp — split among two baking sheets

The kale will shrink a bit when it bakes, so don’t worry if your “bite size” pieces start out bigger than a bite!

Start making bets with friends that you could get them to eat an entire bunch of kale, willingly, in one sitting. You will win.

Preheat the oven to 350. Tear the kale off the thick stems and into bite-sized pieces. Rinse and spin-dry the kale, then toss with the olive oil, cider vinegar, and spices of choice until well coated. Place on a parchment-lined baking sheet and bake for 10-12 minutes or until crispy and just starting to brown. Watch carefully because they can go from done to burned in no time. Remove from oven, put in a bowl, and inhale.

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on Monday, July 5th, 2010 at 11:06 pm and is filed under Appetizers.
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There are currently 8 responses to “How to eat your vegetables: Kale Chips!”

I like to just steam my kale with olive oil and garlic with a little bit of chicken stock (or veggie stock for vegetarians). But this is the second time I’ve heard of people baking their kale in the oven. So… maybe I’ll just try it!